Miele | H6880BP | MasterChef Plus Bread Recipes for The M-Touch 30

MasterChef Plus Bread Recipes for
The M-Touch 30" Convection Oven
M-Touch 30"
Convection Oven
MasterChef Plus
Programs
Featured Recipes:
Baguettes3
Banana Bread4
Brioche5
Ciabatta Bread6
Cinnamon Raisin Bread
7
French Bread8
Italian Bread9
Jalapeño Cheese Bread
10
Multigrain Bread11
Rolls12
Rye Bread13
San Francisco Sourdough Bread
14
Walnut Bread15
White Bread16
Whole Grain Bread17
15 automatic bread programs
can be found in the Gourmet
Center of the MasterChef Plus
program control panel, each
delivering bakery-like, artisan
results. Automatically guiding
you to the correct mode,
temperature, time and integration
of moisture (via Moisture Plus),
you can create the perfect bread
right in your home. Based on
personal preference of taste;
light, medium or dark browning
results can be achieved for each
bread type.
H 6780 BP
Page:
H 6880 BP
H 6880 BP BRWS
Baguettes
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Baguettes
Ingredients
26 oz bread flour
(approx. 5 cups plus
1 tablespoon)
2 cups lukewarm water
4 teaspoons instant yeast
3 teaspoons salt
Directions:
1.
2.
3.
4.
5.
6.
7.
Baking Time:
70 minutes (medium browning)
Preparation Time:
3 — 31/2 hours
Yields: 3 Loaves
8.
9.
In a mixing bowl of a stand up mixer, whisk together the bread flour, yeast
and salt. Make sure that the salt and yeast do not come into direct
contact. With a paddle attachment, slowly add the water. Then switch to a
dough hook and knead for 8 minutes.
Turn the dough out onto a lightly flour-dusted countertop. Shape into a
ball. Cover with plastic wrap. Let rest for 30 minutes.
Knead the dough by hand for 1-3 minutes. Cover the dough and let rest
1½ hours.
Decompress the dough by gently indenting with fingers into the center of
the dough. Stretch and fold the dough. Working along the length of the
dough, start from the upper edge of the dough, pull forward, away from
you and then bring it to the center. Pull the bottom of the dough
backwards (towards yourself) and fold to the center. Do the same for the
left and right side of the dough. Flip the dough over and cover with plastic
wrap. Let rest 1 hour.
Divide the dough into three equal portions.
Shape the dough into 6" cylinders. Working with one piece of dough at a
time, (keeping the other covered in plastic wrap), shape into a rectangle.
Working along the length of the dough, press with three fingers gently
making several indentations into the dough. Repeat the process; roll the
dough over onto itself three times until the upper edge meets the lower
edge and creates a deep seam. Sealing each turn with your fingers. Pinch
the seam tight and let rest for about 5 minutes (or when the dough is
relaxed enough to roll) with the seam facing up. Cover with a towel.
Roll and shape the baguettes to fit the universal tray. Place on universal
tray, seam side down, and let rest for about 5 minutes covered with a
towel.
Score each baguette 5 times and place directly into oven. Select the
MasterChef Plus program for Baguette.
Follow the directions on the display.
3
Banana Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Banana Bread
Ingredients
1 cup walnuts, coarsely
chopped
3
1 /4 cups bread flour
3
/4 cup granulated white sugar
1 teaspoon baking powder
1
/4 teaspoon baking soda
1
/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1
/2 cup unsalted butter, melted
and cooled
3 ripe large bananas, mashed
well
1 teaspoon pure vanilla extract
Directions:
1.
2.
3.
4.
In a large mixing bowl, whisk the walnuts, flour, sugar, baking powder,
baking soda, salt, and cinnamon; set aside. Mix the butter, mashed
bananas, eggs and vanilla with a wooden spoon in a medium bowl.
Fold the wet banana mixture into the dry ingredients with a rubber spatula
just until combined. Be careful not to over mix.
Pour batter into a prepared loaf pan that has been greased and dusted
with flour.
Place loaf pan into oven and select the MasterChef Program for
Banana Bread.
Follow the directions on the display.
Baking Time:
55 minutes (medium browning)
Preparation Time:
15 minutes
Yields: 1 Loaf
4
Brioche
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Brioche
Directions:
1.
2.
Ingredients
15.2 oz bread flour
(approx, 23/4 cups plus
3 tablespoons)
1
1 /2 teaspoon osmotolerant
yeast
2 tablespoons plus
11/4 teaspoon sugar
3
/4 teaspoon salt
1
/4 cup water
4 eggs
19 tablespoons butter
Egg wash
1 egg whisked, a pinch of salt
and 1/2 teaspoon milk
Baking Time:
43 minutes (medium browning)
Preparation Time:
55 minutes
Yields: 8 Brioches
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Cut butter into ½ inch pieces and place on a plate. Let butter sit at room
temperature until softened.
In the bowl of a stand mixer, add flour, yeast, sugar and salt. Whisk
to combine. Make sure yeast and salt do not come into direct
contact.
With the paddle attachment, add the water and eggs until
well combined.
Switch to a dough hook and knead for about 10 minutes.
When dough is soft and elastic, gradually add the softened butter
one piece at a time until well incorporated. (If butter is
not thoroughly incorporated, it will be difficult to roll out
the dough.)
Transfer dough to a large greased bowl and cover with plastic
wrap. Place the bowl into refrigerator for about 15 hours.
Remove the dough from the refrigerator and turn out onto a
flour-dusted countertop.
Divide the dough into 4 equal squares.
Roll the dough into cylinders.
Visually mark the dough cylinder into thirds. Place the
edge of your hand on the top third and make a sawing/rolling motion.
With the flat part of your hand, pat down the thicker sides to 1½ inch
thickness. Take your thumb and poke a hole about a ½ inch from the
bottom.
Take the top third and loop it through the bottom hole.
Shape the brioche. Set each piece into a greased mold with the larger (base)
part on the bottom.
Repeat steps for the 8 brioches.
Place brioches on the perforated baking tray. Brush with egg wash.
Place into oven and select the MasterChef Plus program for Brioche.
Follow the directions on the display.
5
Ciabatta Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Ciabatta
Directions:
1.
2.
Ingredients
Sponge
16 oz flour or Italian-style flour
(approx. 31/4 cups)
.3 oz instant yeast
(2 teaspoons)
17 oz water, lukewarm
(11/4 cups)
.8 oz olive oil (2 tablespoons)
Final Dough
.5 oz salt (13/4 teaspoons)
9 oz flour or Italian-style flour
(approx. 1 cup plus
3 tablespoons)
Baking Time:
68 minutes (medium browning)
Preparation Time:
21/2 hours
Yields: 2 Loaves
3.
4.
5.
6.
7.
8.
In the bowl of a stand mixer, add in the flour and the yeast and whisk
together.
With a paddle attachment, add the wet ingredients until a soft, smooth
sponge is formed. Loosely cover with plastic wrap and let proof for 1 hour in
the mixing bowl.
After proofing slowly, add the ingredients for the final dough with the
paddle attachment. Mix the dough for about 2 minutes maximum. The
dough should feel sticky to the touch.
Grease a baking sheet with olive oil. Transfer the dough to the baking pan
and cover with lightly oiled plastic wrap. Shape the dough into a rectangle
and let rise at room temperature for 20 minutes.
Stretch and fold the dough. Fold the short end of the rectangle over each
other (away from you) then fold it to the center. Then fold the bottom of the
dough down (towards you) and fold to the center. Do the same for the
left and right side of the dough. Turn the dough over seam side down
gently and cover with plastic wrap. Let the dough rest for 20 minutes and
repeat the procedure three more times.
After the last 20 minute rest, transfer the Ciabatta to a flour-dusted
universal tray. Dust the top of the dough with flour. Using a dough cutter,
cut the dough lengthwise to create two long loaves. Shape the loaves
evenly. Using your first three fingers gently make about five rows of
indentations in the dough about ¼" deep.
Place in oven and select the MasterChef Plus program for Ciabatta.
Follow the directions on the display.
Note: Wetting or oiling your hands will prevent dough from sticking to your hands.
6
Cinnamon Raisin
Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝
Cinnamon Raisin Bread
Ingredients
18.6 oz bread flour
(approx. 31/2 cups)
2 oz granulated sugar
(3 tablespoons plus
2 teaspoons)
.3 oz salt (1 teaspoon)
.16 oz osmotolerant yeast
(11/4 teaspoon)
1 oz vegetable oil (2 tablespoons
plus 1/2 teaspoon)
2 large eggs
2 large egg yolks, reserve whites
and whisk until frothy
3
/4 — 1 cup water
.2 oz cinnamon (1/4 teaspoon)
6 oz raisins (1 cup)
Cinnamon sugar
1
/4 cup sugar
1 tablespoon cinnamon
Directions:
1.
In the bowl of a stand mixer fitted with the paddle attachment, mix bread
flour, sugar, salt and yeast. In another bowl, mix vegetable oil, eggs,
egg yolks and water.
2. Slowly add the wet ingredients to the dry and mix until incorporated.
3. Switch to the dough hook and knead at low speed for about 6 minutes.
Add the raisins during the last two minutes of mixing. When raisins are
thoroughly incorporated into the dough, transfer the dough to a work
surface and shape into ball. Place the dough into a large greased bowl.
Cover with plastic wrap and let rise for 1 hour.
4. Next, on a lightly floured surface, knead the dough for 2 minutes. Put the
dough back into the greased bowl and proof for 1 hour.
5. Roll dough into a rectangle about ½" thick.
6. Mix the sugar and cinnamon in a small bowl. Reserve 1 tablespoon of
cinnamon sugar; set aside. Sprinkle the dough with remaining cinnamon
sugar mixture. Roll dough into a jelly roll to fit the length of a loaf pan. Pinch
off any seams. Place the dough seam side down in a well-greased loaf
pan.
7. Egg wash the loaf with reserved egg whites and cover with plastic wrap.
Proof for 60 minutes.
8. Repeat egg wash and dust with reserved cinnamon sugar to taste.
9. Place in oven and select MasterChef plus program for Cinnamon Raisin Bread.
10. Follow the directions on the display.
Baking Time:
70 minutes (medium browning)
Preparation Time:
31/2 hours
Yields: 1 Loaf
7
French Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ French Bread
Ingredients
26 oz. French-style flour
(approx. 41/4 cups plus
2 tablespoons)
2 cups lukewarm water
4 teaspoons instant yeast
3 teaspoons salt
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
In a mixing bowl of a stand mixer, whisk together the French flour, yeast
and salt. Make sure that the salt and yeast do not come into direct contact.
With a paddle attachment, slowly pour in water. Then switch to a dough
hook and knead for 8 minutes.
Transfer dough to a lightly flour-dusted work surface. Shape the dough into a
ball. Cover with plastic wrap. Let rest for 30 minutes.
Knead dough for 5 minutes by hand. Cover the dough and let rest 1 ½ hours.
Stretch and fold the dough. Start from the top of the dough pull forwards
(away from you) then bring it to the middle. Then pull bottom of the dough
backwards (towards yourself) and fold to the middle. Do the same for the left
and right side of the dough. Flip the dough over and cover with plastic wrap.
Let rest 1 hour.
Divide the dough in half and shape into loaves that are about 10" long and
2" wide and tapered at the ends.
Place on perforated baking tray. Cover with a towel and rest for 20 minutes.
Score the loaves three times and place directly into the oven and select the
MasterChef Plus program for French Bread.
Follow the directions on the display.
Baking Time:
70 minutes (medium browning)
Preparation Time:
4 hours
Yields: 2 Loaves
8
Italian Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Italian Bread
Ingredients
25.4 oz bread flour
(approx. 43/4 cups plus
3 tablespoons)
6 oz extra fancy (fine grain)
semolina flour (approx.
1 cup)
1 tablespoon sugar
1 tablespoon instant yeast
1 tablespoon salt
1 pound lukewarm water
approx. 2 cups))
1
/4 cup extra virgin olive oil
Untoasted sesame seeds
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
Mix the bread flour, semolina flour, sugar, yeast and salt together in the bowl
of a stand mixer. Make sure yeast and salt do not come into direct contact.
With a paddle attachment, slowly add the wet ingredients until combined.
Switch to a dough hook and knead for about 10 minutes.
Turn dough out onto a lightly floured work surface. Shape the dough into a
ball, cover with plastic wrap and proof for 11/2 hours.
Divide the dough into equal two pieces.
Shape into two loafs that are about a 14" long by 2" wide and taper at
both ends. Place dough on perforated baking tray and cover with plastic
wrap. Proof for another 20 minutes.
Score dough 3 times, lightly brush with water and sprinkle with sesame
seeds immediately.
Place in oven and select the MasterChef Plus program for Italian Bread.
Follow the directions on the display.
Baking Time:
70 minutes (medium browning)
Preparation Time:
2 hours
Yields: 2 Loaves
9
Jalapeño
Cheese Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Jalapeño
Cheese Bread
Ingredients
2 cups hot water
.2 ounces instant yeast
2 teaspoons sugar
2 tablespoons olive oil
5 cups unbleached all-purpose
flour
9 ounces cheddar cheese, grated
4 ounces fresh jalapeños,
finely chopped
2 tablespoons salt
3 tablespoons garlic powder
(or to taste)
Extra grated cheddar cheese,
to cover loaves
Directions:
1.
In a measuring cup add the water, yeast and 1 teaspoon of sugar. Mix
together until incorporated. Let rest for 10 minutes or until foamy.
2. Add the olive oil to the water and yeast mixture.
3. In the bowl of a stand mixer, add all of the dry ingredients except for the
garlic powder. Make sure the cheddar and jalapeños are coated with flour.
4. With a dough hook attachment, slowly add the wet ingredients to the dry.
5. Mix about 5 minutes or until well incorporated. During the last minute add in
the garlic powder.
6. Transfer the dough into a well-greased large bowl and cover.
Proof for about 1 hour.
7. Then shape into loaves, place into a well-greased tea loaf pan and cover.
Proof for another 1 hour.
8. Grate extra cheddar to cover the top of the loaves as desired.
9. Place the loaves in the oven and select the MasterChef Plus program for
Jalapeño Cheese Bread.
10. Follow the directions on the display.
Baking Time:
55 minutes (medium browning)
Preparation Time:
21/2 hours
Yields: 2 Loaves
10
Multigrain Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Multigrain
Directions:
1.
2.
Ingredients
15 oz nine grain flour blend
(approx. 3 cups plus
2 tablespoons)
16.5 oz bread flour
(approx 3 cups plus
3 tablespoons)
1
1 /3 cups harvest grains mix
3 teaspoons salt
4 teaspoons instant yeast
1 tablespoon light brown sugar
1 tablespoon honey
4 tablespoons vegetable oil
3 cups water
3.
4.
5.
6.
7.
8.
In the bowl of a stand mixer, add the dry ingredients and whisk together.
Make sure the yeast does not come into contact with salt.
In a small bowl, combine honey, vegetable and water. With the paddle
attachment, slowly incorporate the wet ingredients into the dry.
Switch to a dough hook and knead for about 8 minutes.
Turn the dough out onto a work surface and shape the dough into a ball.
Place the dough into an oiled bowl, cover with plastic wrap and proof for
1 hour.
Divide dough and shape into two round loaves and place on perforated
baking tray.
Cover with plastic wrap and proof for 45 minutes — 1 hour.
Place loaf onto perforated baking tray. Place into oven immediately and
select the MasterChef plus program for Multigrain bread.
Follow the directions on the display.
Baking Time:
60 minutes (medium browning)
Preparation Time:
2 — 21/2 hours
Yields: 2 Loaves
11
Sourdough Rolls
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Rolls
Ingredients
21.2 oz unbleached bread flour
(approx. 4 cups plus 1
tablespoon) 2 teaspoons instant yeast
21/2 teaspoons salt
8 ounces sourdough starter
(approx. 1 cup) 13.4 oz water (approx. 13/4 cups)
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
In the bowl of a stand mixer, combine flour, yeast and salt. Mix together with
a whisk. With the paddle attachment mix in sourdough starter until coated
with the dry ingredients. Slowly incorporate water, mix until combined.
Switch to the dough hook and knead for 15 minutes.
Dust countertop lightly with flour. Transfer dough to countertop and knead
by hand for 5 minutes. The dough will be slightly sticky. Dust dough very
lightly with flour as needed.
Shape the dough into a ball and cover with plastic wrap, let rest for 2 hours
on countertop.
Divide dough into 8 equal portions and shape into rolls. Cover with plastic
wrap and let rest for 30 minutes.
Place dough on the perforated baking tray.
Score dough and make one quick slice down the center of the roll.
Immediately place rolls in oven and select MasterChef Plus program for Rolls.
Follow the directions on the display.
Baking Time:
54 minutes (medium browning)
Preparation Time:
3 hours
Yields: 8 Rolls
12
Rye Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Rye Bread
Ingredients
Preferment
5.6 oz bread flour (approx.1 cup
plus 2 tablespoons) .02 oz instant yeast
(approx. 1/8 teaspoon) .2 oz salt (approx. 3/4 teaspoon) 5.4 oz water (approx. 3/4 cup) Final Dough
14 ounces bread flour (approx. 23/4 cup) 11 oz medium rye flour
(approx. 21/2 cups plus 1
tablespoon) .2 oz instant yeast
(approx.11/2 teaspoons) .375 oz salt (approx.
11/2 teaspoons)
14 oz water (approx. 3/4 cup) .
2 oz caraway seeds
(11/2 teaspoons)
Directions:
1.
2.
3.
4.
5.
6.
In the bowl of a stand mixer, combine flour, yeast and salt for the
preferment. Then add 5.4 ounces of lukewarm water. Mix until thoroughly
incorporated. Cover with plastic wrap and let rise for 1 hour or up to
15 hours at room temperature.
In the bowl of a stand mixer, combine all of the dry ingredients for the final
dough together except for the caraway seeds. Add dry ingredients to
preferment. With the paddle attachment, slowly drizzle in the 14 ounces of
lukewarm water. Switch to a dough hook. Knead for about 6 minutes.
Add the caraway seeds during the last two minutes of mixing.
Remove dough from the bowl and shape into a ball. Cover the dough and
proof for 1 and half hours.
Divide dough in half. Shape into two loaves. Start by patting the dough into
a rectangle about the length of the tea loaf pan (12") and about 6" wide.
Fold the dough into thirds; repeat this two more times until you have a log.
Pinch the ends and the long seam to seal. Place into ceramic tea loaf
pans. Cover and let rest for 35 minutes.
Place into oven and select the MasterChef Plus program for Rye Bread.
Follow the directions on the display.
Baking Time:
70 minutes (medium browning)
Preparation Time:
3 hours
Yields: 2 Loaves
13
San Francisco
Sourdough
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Sourdough
Ingredients
27.5 oz bread flour
(approx. 5¼ cups plus
2 tablespoons)
.3 oz instant yeast (approx. 21/2
teaspoons) .7 oz salt (approx. 21/2 teaspoons)
10.5 ounces sour dough starter
(approx. 11/4 cups) 2 cups water
Directions:
1.
2.
3.
4.
6.
7.
Add bread flour, yeast and salt in the bowl of a stand mixer. Mix together
with a whisk. Add the sourdough starter, mix until coated with the dry
ingredients. Slowly incorporate water. Mix until combined. Switch to a
dough hook and knead for 15 minutes.
Dust a work surface lightly with flour. Turn the dough onto the work surface
and knead by hand for 3-5 minutes. The dough will be slightly sticky. Dust
the dough very lightly with flour as needed.
Shape into a ball and cover with plastic wrap, proof for 2 hours on countertop.
Divide dough into 2 equal portions and shape into a boule (round loaf).
Place loaves on perforated baking tray. Cover loosely with plastic wrap and
let rest for 20 minutes.
Score the dough with 4 strokes to form a square design with a lame
(double edge blade) or a very sharp paring knife. Immediately place in
oven and select the MasterChef Plus Program for Sourdough.
Follow the directions in the display.
Baking Time:
54 minutes (medium browning)
Preparation Time:
21/2 — 3 hours
Yields: 2 Loaves
14
Walnut Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Walnut Bread
Ingredients
26 oz. French style flour
(approx. 41/4 cups plus
2 tablespoons)
4 teaspoons instant yeast
3 teaspoon salt
1 pound lukewarm water
(approx. 2 cups) 2
/3 cup walnuts
2
/3 cup dried cherries (optional)
Directions:
1.
2.
3.
4.
5.
6.
7.
8.
In a mixing bowl of a stand mixer, whisk together the French flour, yeast,
and salt. Make sure that the salt and yeast do not come into direct
contact. With the paddle attachment slowly add in water. Then switch to a
dough hook and knead for 8 minutes. During the last two minutes of
mixing add the dried cherries and the walnuts.
Turn the dough out onto a lightly dusted work surface. Shape into a ball.
Cover with plastic wrap. Let rest for 30 minutes.
Knead the dough by hand for 5 minutes. Cover the dough and
let rest 11/2 hours.
Stretch and fold the dough; start from the top and bring it to the center.
Then bring the bottom of the dough to the center. Bring the left side of the
dough to the middle and then the right side. Cover with plastic wrap and
let rest 11/2 hours.
Divide the dough in half and shape into round loaves.
Place loaves on perforated baking tray. Cover with a towel and let
rest for 20 minutes.
Slide the tray into oven and select the MasterChef Plus program for
Walnut Bread.
Follow the directions on the display.
Baking Time:
70 minutes (medium browning)
Preparation Time:
41/2 hours
Yields: 2 Loaves
15
White Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ White Bread
Ingredients
Directions:
1.
2.
3.
26 oz. bread flour
(approx. 5 cups plus
1 tablespoon)
4 teaspoons instant yeast
3 teaspoon salt
1 pound lukewarm water
(approx. 2 cups) Baking Time:
70 minutes (medium browning)
Preparation Time:
31/2 — 4 hours
Yields: 2 Loaves
4.
5.
6.
7.
8.
In a mixing bowl of a stand mixer, whisk together the bread flour, yeast,
and salt. Make sure that the salt and yeast do not come into direct
contact. With the paddle attachment slowly add in water. Then switch to a
dough hook and knead for 8 minutes.
Turn the dough out onto a lightly flour-dusted work surface. Shape into a
ball. Cover with plastic wrap. Let rest for 30 minutes.
Knead the dough by hand for 1 — 3 minutes. Cover the dough and
let rest 11/2 hours.
Stretch and fold the dough; start from the top of the dough stretch up
(away from you) then bring it to the center. Then stretch the bottom of the
dough backwards (towards you) and fold to the middle. Do the same for
the left and right side of the dough. Turn the dough over and cover with
plastic wrap. Let rest 1 hour.
Divide the dough into 2 equal portions.
Shape into the dough into logs. Start by taking one of the dough portions
and shape into a rectangle. With your first three fingers gently make several
indentations into the dough. Next, roll the dough over onto itself three
times. Sealing each turn with your hand. Place loaves on perforated
baking tray and cover with plastic wrap. Rest for 25 minutes.
Score the dough three times with a sharp paring knife and place directly
into oven. Select the MasterChef Plus program for white bread.
Follow the directions on the display.
16
Whole Grain
Bread
Gourmet Center ➝
MasterChef Plus ➝
Bread ➝ Whole Grain
Directions:
1.
2.
Ingredients
29.3 oz bread flour
(approx. 5 cups plus
2 tablespoons)
14.6 oz whole wheat flour
(approx. 3 cups plus
2 tablespoons)
1 tablespoon salt
1 tablespoon instant yeast
4 oz sour dough starter
(approx. 1/2 cup) 11/3 cup whole grains
(your favorite blend)
29.2 oz water (approx. 33/4 cups)
3.
4.
5.
6.
7.
8.
In the bowl of a stand mixer combine all the ingredients except for the
water with the paddle attachment. Slowly drizzle in water until combined.
Switch to the dough hook attachment and knead for about 4 minutes.
Turn the dough out to a lightly dusted work surface. Shape the dough into
a ball. Cover with plastic wrap. Let rest for 30 minutes.
Knead the dough by hand for one minute. Cover the dough and let
rest 11/2 hours.
Stretch and fold the dough; start from the top of the dough, stretch up
(away from you) then bring it to the center. Then stretch the bottom of the
dough up (towards you) and fold in the middle. Do the same for the left
and right sides of the dough. Turn the dough over, seam side down and
cover with plastic wrap. Let rest 1 hour.
Divide the dough into 2 portions. Shape each portion into a rectangle; start
by taking one of the dough portions and shape into a rectangle, roughly
the dimension of a loaf pan. With your first three fingers gently make
several indentations into the dough. Next, roll the dough over three times.
Sealing each turn with your hand. Pinch the seam tightly and place seam
side down into well-greased loaf pans.
Cover and let rest for 35-40 minutes.
Place into oven and selection the Masterchef Plus program for Whole Grain.
Follow the directions on the display.
Baking Time:
60 minutes (medium browning)
Preparation Time:
4 hours
Yields: 2 Loaves
17
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